Eggplant Steaks With Sun-Dried Tomatoes And Olives
Serves: 4
Jadyn Kohler
1 January 1970
Based on User reviews:
38
Spice
54
Sweetness
55
Sourness
40
mins
Prep time (avg)
3.9
Difficulty
Ingredients:
6 tbsps
Extra-Virgin Olive Oil1 cup
Crumbled Goat CheeseDirections:
1
Trim the ends from the eggplants and peel off the skin
2
Cut each eggplant lengthwise into four or more 1/2-inch-thick slices
3
(Some of the slices will be smaller than others, but all should be of equal thickness
4
) If needed, trim a thin slice from each of the rounded sides so the pieces will lie flat on the baking sheet
5
Sprinkle the slices with coarse salt and layer in a colander to drain for at least 30 minutes or for up to 2 hours
6
Rinse the eggplant slices under cold running water and dry well with paper towels, pressing to remove as much moisture as possible
7
Preheat the broiler and position the oven rack about 4 inches from the heat
8
Line a large heavy baking sheet with aluminum foil
9
Arrange the eggplant slices on the sheet in a single layer and brush both sides with oil
10
Broil for 7 to 9 minutes, turning once, until the eggplant is tender and lightly browned on both sides
11
Leave the broiler on
12
Meanwhile, combine the goat cheese, sun-dried tomatoes, and olives in a small bowl
13
Toss gently to mix
14
Divide the mixture evenly over the broiled eggplant slices
15
Sprinkle the Pecorino Romano cheese evenly over each slice and return to the oven
16
Broil for 1 minute, or until the goat cheese has softened and the grated cheese is just beginning to brown at the edges
17
Watch carefully to avoid burning
18
Scatter basil over the top of each slice and serve at once
19
Trim the ends from the eggplants and peel off the skin
20
Cut each eggplant lengthwise into four or more 1/2-inch-thick slices
21
(Some of the slices will be smaller than others, but all should be of equal thickness
22
) If needed, trim a thin slice from each of the rounded sides so the pieces will lie flat on the baking sheet
23
Sprinkle the slices with coarse salt and layer in a colander to drain for at least 30 minutes or for up to 2 hours
24
Rinse the eggplant slices under cold running water and dry well with paper towels, pressing to remove as much moisture as possible
25
Preheat the broiler and position the oven rack about 4 inches from the heat
26
Line a large heavy baking sheet with aluminum foil
27
Arrange the eggplant slices on the sheet in a single layer and brush both sides with oil
28
Broil for 7 to 9 minutes, turning once, until the eggplant is tender and lightly browned on both sides
29
Leave the broiler on
30
Meanwhile, combine the goat cheese, sun-dried tomatoes, and olives in a small bowl
31
Toss gently to mix
32
Divide the mixture evenly over the broiled eggplant slices
33
Sprinkle the Pecorino Romano cheese evenly over each slice and return to the oven
34
Broil for 1 minute, or until the goat cheese has softened and the grated cheese is just beginning to brown at the edges
35
Watch carefully to avoid burning
36
Scatter basil over the top of each slice and serve at once